Even better than the cookies, these Snickerdoodle Blondies are buttery, soft, and with a classic signature tang, these cinnamon-sugar coated blondies may be the best way to eat Snickerdoodles yet.
I thought that it might be time for another recipe resurrection.
Though my photography skills aren’t 100% developed yet (and I suspect 100% is a goal that I’ll never actually attain), looking back on some of the photography of my older recipes makes me cringe. This Snickerdoodle Blondie recipe was one that was crafted over a year ago; a fantastic, easy recipe that perfectly replicates the taste and texture of Snickerdoodle cookies without all of the usually required dough-chilling and rolling.
Despite its incredible, true-to-cookie flavor, I’ve mostly left this recipe out of the spotlight and off of Pinterest. It doesn’t get anywhere near the attention it deserves because I’ve been fairly embarrassed by the quality of the original photography. Blurry, poorly styled and poorly focused, the original photos didn’t look nearly as appetizing as they should, and I felt that I owed a recipe this good a chance to really shine.
So, here they are presented to you again, after over a year. Hopefully, now the photographs better reflect their melt-in-your-mouth, soft, buttery crumb, the richness of the cinnamon-sugar sand, the overall pure delectability of the flavors.
A slight sprinkling of cream of tartar provides the signature Snickerdoodle tang, and a splash of milk gives these bars a cookie-like crumb.
Easy-to-make (prep time is 15 minutes or less), soft, buttery, and simply delicious, these Snickerdoodles are addictive, almost impossible to stop eating.
While my photography still has a long way to go, I feel a little bit better about sharing this recipe with the world than I did previously. (And, since I’ve mentioned it so much in this post, if you want to have a look at the original photographs for this recipe you can go here.)
Snickerdoodle Blondies
Ingredients
- 1 cup butter melted (227g)
- 2 cups granulated sugar 400 g
- 2 Tablespoon milk (30ml)
- 2 large eggs
- 2 3/4 cups all-purpose flour (345g)
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Topping
- 2 Tablespoon sugar
- 1 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F.
- Grease and flour (or line with parchment paper) a 13x9 pan, and set aside.
- In a large bowl, combine melted butter, sugar, and milk.
- Add in eggs, stir until combined.
- In a separate bowl, combine flour, baking powder, cream of tartar and salt.
- Stir into the butter mixture until combined.
- Pour batter into prepared 13x9 pan.
- In a small bowl, combine 2 Tablespoons sugar and 1½ teaspoons cinnamon. Sprinkle over the batter in the pan.
- Bake on 350F for 25-28 minutes.
Nutrition
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Debbie says
May 10, 2019 at 11:54 pmI’ve decorated cakes for years but this year my grandson wanted cookies for his birthday. I made a variety and yours were everyones favorite. Will be making them again soon.
Sam says
May 11, 2019 at 8:41 amI am so glad everyone enjoyed the cookies, Debbie! 🙂
Suzanne says
April 15, 2019 at 11:34 pmMy family loves this recipe!
Sam says
April 16, 2019 at 2:28 pmI am so glad everyone enjoyed it Suzanne! 🙂
virginia pagliara says
April 14, 2019 at 11:19 amCan the cream of tartar be left out or substituted? I don’t have any.
Sam says
April 14, 2019 at 11:31 amHi Virginia, you can leave it out but the blondies won’t have that distinct snickerdoodle flavor if you do.
Damien says
April 14, 2019 at 1:46 pmHi! These looks delicious BUT are they chewy? I want to give these a go but only if they are chewy blondies. Soft and chewy is what I go for in a blondie even though these look divine. Thanks so much!
=)
Sam says
April 14, 2019 at 6:29 pmThese snickerdoodle blondies are definitely soft and chewy! Just make sure you don’t over-bake them, or they won’t be so soft and chewy. 🙂
Michelle says
April 11, 2019 at 2:48 amHi! Im so excited to make these! I was wondering, do you let them cool in pan completely??? Or what do you suggest? Thank you!
Sam says
April 11, 2019 at 9:45 amHi Michelle! Yes you should let them cool completely in the pan. Enjoy! 🙂
Debbie says
March 24, 2019 at 6:53 pmExcellent! We loved them.
Sam says
March 24, 2019 at 9:29 pmI am so glad everyone enjoyed them, Debbie! 🙂
Melissa says
February 24, 2019 at 5:29 pmI don’t have milk- is there something I can replace the milk with in this recipe??? I am looking forward to making these!!
Sam says
February 24, 2019 at 8:35 pmI’m sorry, Melissa. I don’t have anything I could recommend here. 🙁
Kim says
February 21, 2019 at 12:29 pmHave you ever doubled the recipe and used a sheet type pan instead? Want to make for a party. Thanks!
Sam says
February 21, 2019 at 5:44 pmHi Kim! I have not. It should work without any issues. The baking time will vary on this so I don’t know how long to bake it.
Megan says
January 28, 2019 at 2:50 amThe original photos seem to have more cinnamon throughout the blondie and not just on top. We’re any changes made to the original recipe?
Sam says
January 28, 2019 at 8:52 amNope, it’s probably just cinnamon flecks pushed down into the blondie when it was either cut into or bitten.
Sheryl Langer says
January 25, 2019 at 7:28 pmI just made a pan of these and while they were cooling I decided to fold laundry. When I came back over 1/2 the pan was gone! They are delicious!! Just like a snickerdoodle but so much easier. Since I had to make a 2nd pan I added some almond extract and they were just as delicious.
Sam says
January 25, 2019 at 7:43 pmHaha, funny how quickly they disappear! Love the sound of the almond extract addition! Thanks for letting me know how they turned out for you, Sheryl!
Lee key says
January 25, 2019 at 4:25 pmSo good.
Steph says
January 22, 2019 at 10:41 amThese were super good! But the batter was really thick. Next time I think I will add a bit of vanilla extract. This is the second recipe of yours that I have made. Loved both!
Sam says
January 22, 2019 at 3:24 pmI am so glad you enjoyed them, Steph. The batter is supposed to be relatively thick. 🙂
Zachary says
January 16, 2019 at 4:43 pmMy friend made this recipe for a party and it tasted AMAZING! I was just wondering if when making it, I could add some vanilla extract. I don’t know how it would affect the flavor much, but what would you recommend?
Sam says
January 16, 2019 at 4:48 pmHi, Zachary. You can certainly add it. I would probably add 1/2 to 1 teaspoon. It will make them a little sweeter. 🙂
Samuel Cain says
January 15, 2019 at 1:36 pmMy battery was not pourable??? What did I do wrong they were good had to use a rolling pin?¿!
Sam says
January 15, 2019 at 2:57 pmO no! I have never had this happen. Is it possible an ingredient was missed? How were the ingredients measured (by weight or by cups)? This is a very thick batter but you shouldn’t have to use a rolling pin to spread it.
Terri says
February 3, 2019 at 6:25 pmMine was also thick, not pourable. Because I added flour to butter/sugar instead of the other way around?
Sam says
February 3, 2019 at 8:18 pmIt should be thick, almost like a cookie dough. It’s not really a pourable dough. 🙂
Bruce says
February 23, 2019 at 10:44 amYou should probably replace the word “pour” in the recipe, so people won’t be concerned when the dough doesn’t pour into the pan. It is very thick and has to be spread out in the pan before you add the topping and bake it. It’s well worth the effort, though. These things are amazing!
Sam says
February 23, 2019 at 10:12 pmI am so glad you enjoyed it, Bruce! 🙂
Jessica Flores says
January 3, 2019 at 10:36 pmI just made these and they are SO delicious. There goes eating healthy this year LOL.
New Year, Same Me.💁🏼♀️😆
Sam says
January 3, 2019 at 10:39 pm😂 There’s always next year right?! I’m glad you enjoyed them! 🙂